खजूर चॉकलेट केक (स्वस्थ, बिना चीनी और बिना अंडे के)

इस खजूर चॉकलेट केक is a healthy dessert recipe made with no eggs, no refined sugar, and no dairy, but with a rich chocolate flavor and a moist and fluffy crumb.

विषय - सूची

+ और देखें- कम देखें

पूरी रेसिपी नीचे दी गई है, लेकिन नीचे दिए गए मेरे सभी टिप्स देखना न भूलें, जिनमें सामग्री के विकल्प, मेरे खाना पकाने के टिप्स और चरण-दर-चरण तस्वीरें शामिल हैं!

खजूर चॉकलेट केक

इस खजूर चॉकलेट केक is a healthy dessert recipe made with no eggs, no refined sugar, and no dairy, but with a rich chocolate flavor and a moist and fluffy crumb.

5 से 32 वोट

प्रिंट समीक्षा सहेजें बचाया!

फेसबुक पर सांझा करें पिन ईमेल में सहेजें

प्रस्तुत करने का समय: 10 मिनट मिनट

समय कुक: 40 मिनट मिनट

कुल समय: 50 मिनट मिनट

कोर्स: मिठाई

भोजन: अमेरिकन

सर्विंग्स: 16 स्लाइस

कैलोरी: 266.4 किलो कैलोरी

लेखक: कैरीन क्लाउडेपियर

कुक मोडअपनी स्क्रीन को पूरी तरह से अंधेरा होने से रोकें

1x2x3x

सामग्री

यूएस कस्टमरी - मैट्रिक

• ▢ 1 साढ़े कप मेड्युल खजूर - pitted, equivalent to 10.5 ounces (300g), or 17 Medjool dates (note 1)
• ▢ 1 कप उबला हुआ पानी - गुनगुना (टिप्पणी 2)
• ▢ 1 कप बादाम का दूध - गुनगुना (टिप्पणी 3)
• ▢ ⅓ कप हल्के स्वाद वाला जैतून का तेल - (नोट 4)
• ▢ 1 छोटी चम्मच वेनीला सत्र
• ▢ 2 ¼ कप बहु - उद्देश्यीय आटा - (नोट 5)
• ▢ ½ कप बिना शक्कर का कोकोआ पाउडर
• ▢ ½ कप नारियल की शक्कर - (note 6) Optional – recommended for a sweeter cake
• ▢ 1 छोटी चम्मच बेकिंग सोडा
• ▢ 1 छोटी चम्मच बेकिंग पाउडर

Date Frosting

• ▢ ½ कप बादाम का दूध
• ▢ 8 मेड्युल खजूर - खड़ा
• ▢ 3 बड़े चम्मच बादाम मक्खन - (नोट 7)
• ▢ ¾ कप डार्क चॉकलेट चिप्स - (नोट 8)
• ▢ 1 बड़ा चमचा बिना शक्कर का कोकोआ पाउडर

अनुदेश

• Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with lightly oiled parchment paper. Set aside.
• Pit the dates if they are not pitted. Measure or weigh them after they have been pitted. Discard the pit. Place the pitted dates in a large glass bowl.
• In a saucepan, add water and almond milk, cover with a lid, warm over medium heat, and bring to a low boil.
• Remove from the heat, and immediately pour the warm liquid over the pitted dates, and cover the bowl with a large plate. Set aside for 10 minutes.
• Meanwhile, in a large mixing bowl, whisk the dry ingredients: flour, cocoa powder, coconut sugar, baking soda, and baking powder until well combined. Set aside.
• Bring back the bowl with the dates and lukewarm liquid. Pour everything in a high-speed blender and blend on high speed until smooth.
• Pour the lukewarm date mixture in the bowl with the dry ingredients, and add oil, and vanilla extract.
• Use a rubber spatula to gently stir and combine everything together until smooth and consistent.
• Pour the cake batter in the prepared pan.
• Bake in the center rack of the oven for 40-45 minutes at 350°F (180°C) until a toothpick inserted in the center comes out with just a few crumbs on it, meaning the cake is baked, but still moist.
• Let the cake cool down for 10 minutes in the pan at room temperature, then on a cooling rack for 3 hours before frosting.

Frosting

• In a saucepan, add chocolate chips, almond butter, almond milk, and pitted dates.
• Bring over medium heat, and stir until the chocolate chips are melted. The dates won't dissolve, but the warm mixture softens the dates, and that's the goal of adding them to the pan now. It takes a few minutes to melt.
• Remove from the heat, pour into a food processor, add the cocoa powder, and process on high speed.
• Stop the food processor a few times, scrape down the bowl with a rubber spatula, and repeat until most of the dates are blended and turned into a smooth frosting – you will always have tiny bits of dates, and that's ok.
• Spread over the cooled cake.

नोट्स

नोट्स 1: I haven’t tried the cake with other date varieties. It might work, but it’d bring a slightly different taste, texture, and sweetness. You can weigh the pitted dates, or pack them lightly in measuring cups, or count them – this cake batter uses 17 Medjool dates.

नोट्स 2: Boil the water, and set aside to cool down for 5 minutes.

नोट्स 3: Any milk works for this recipe, like soy milk, coconut milk, or oat milk.

नोट्स 4: Or any low-flavor oil like melted refined coconut oil or canola oil.

नोट्स 5: You can also use whole wheat flour or white spelt flour. The cake doesn’t work with almond flour or oat flour. For a gluten-free version, use my ग्लूटेन-मुक्त रूपांतरण मार्गदर्शिका.

नोट्स 6: You can use any granulated sugar like brown sugar, sugar, or skip, if you don’t want a sweet cake.

नोट्स 7: Or any nut butter you love, like peanut butter, cashew butter, or sunflower seed butter.

नोट्स 8: Use any type of chocolate chips you love; semi-sweet chocolate chips provide lots of sweetness to the frosting. I like 70% chocolate chips, or 85% for a low-sugar frosting.

भंडारण: Store the cake in an airtight cake box in the fridge for up to 4 days.

ओवन मोड: मैं फैन-फोर्स्ड (कन्वेक्शन) मोड का उपयोग करता हूँ। यदि आपको पारंपरिक मोड का उपयोग करना है, तो मैं तापमान को 25°F (15°C) बढ़ाने की सलाह देता हूँ। बेकिंग का समय लगभग उतना ही रहेगा, लेकिन इसमें कुछ मिनट अधिक लग सकते हैं।

फेसबुक पर सांझा करें पिन पकाने की विधि

पोषण

सेवित: 1slice (with frosting) | कैलोरी: 266.4किलो कैलोरी | कार्बोहाइड्रेट: 44.3g | प्रोटीन: 4.3g | मोटी: 9.7g | संतृप्त वसा: 3.5g | बहुअसंतृप्त फैट: 1.1g | मोनोसैचुरेटेड फैट: 4.6g | सोडियम: 145.8mg | पोटैशियम: 320.2mg | फाइबर: 4g | चीनी: 23.6g | विटामिन ए: 39.3IU | विटामिन B12: 0.02Pg | विटामिन सी: 0.04mg | कैल्शियम: 101.8mg | आयरन: 1.7mg | मैगनीशियम: 44.3mg | फास्फोरस: 88.4mg | जस्ता: 0.8mg

सामग्री और प्रतिस्थापन

You only need a handful of simple ingredients to make this recipe. Here’s how to pick and swap them.

• मेड्युल खजूर – These are the key ingredient of the cake, providing natural sweetness, moisture, and a lovely chewy texture. You can also count them for consistent measurement.
• उबला हुआ पानी – This helps soften the dates, allowing them to blend into a smooth paste for the cake batter.
• बादाम का दूध – This adds liquid to the batter, contributing to the cake’s moistness and consistency. Soy milk, coconut milk, or oat milk also work well.
• हल्का जैतून का तेल – This contributes to the cake’s tender crumb and overall moisture. Any low-flavor oil, such as melted refined coconut oil or canola oil, works too.
• वेनीला सत्र – To bring more flavors to the cake, it goes really well with the chocolate and dates.
• बहु - उद्देश्यीय आटा – This is the base of the batter, giving it a soft and fluffy texture. Whole wheat flour or white spelt flour are also good options. For a gluten-free version, use my ग्लूटेन-मुक्त रूपांतरण मार्गदर्शिका.
• बिना शक्कर का कोकोआ पाउडर – This provides the rich chocolate flavor and a dark color for the cake and frosting.
• बेकिंग सोडा – This leavening agent reacts with the dates’ natural acidity to help the cake rise.
• बेकिंग पाउडर – This also contributes to the cake rising, making a light and airy texture.
• नारियल की शक्कर – This is an optional sweetener for the cake, allowing you to adjust the sweetness level to your preference. Other granulated sugars, like brown sugar, are fine, or you can skip it entirely.
• बादाम मक्खन – This adds richness and helps create a smooth, creamy texture for the frosting. Peanut butter, cashew butter, or sunflower seed butter are great alternatives.
• डार्क चॉकलेट चिप्स – These are melted into the frosting, providing a decadent chocolate flavor and richness. You can use semi-sweet chocolate chips or opt for 70% or 85% chocolate for a less sweet frosting.

How to Make Date Chocolate Cake

Let me show you how to make this delicious cake in a few pictures.

Heat the milk and water for 10 minutes in a pan before pouring on the pitted dates and transferring the lot into a blender.

Mix the dry ingredients in a large bowl, pour the date mixture, and stir to combine.

Pour the batter into a baking pan and bake it for  40-45 minutes at 350°F (180°C).

Add the frosting ingredients to a saucepan. Heat it, add the cocoa powder, and process in a food processor. Spread over the cake.

कैरीन के बेकिंग टिप्स

Let me share a few more tips for a perfect date chocolate cake.

• Choose Medjool Dates – For the best results, always use Medjool dates. Their thick, rich texture and flavor are ideal for both the cake and the frosting.
• Accurate Date Measurement – After pitting your dates, make sure to measure them precisely by weight or by lightly packing them into measuring cups. Medjool dates have a consistent size, so counting them is also a reliable method.
• अधिक मिश्रण न करें – Once you combine the wet and dry ingredients, stir just until everything is smooth and consistent. Overmixing can lead to a tougher cake texture.
• तैयार होने की जांच करें – When baking, insert a toothpick into the center of the cake. It should come out with just a few moist crumbs, indicating the cake is baked through but still wonderfully moist.
• पूरी तरह से ठंडा – Allow the cake to cool fully on a wire rack for at least 3 hours before you even think about frosting it. Frosting a warm cake will cause the frosting to melt and slide right off.
• Adjust Frosting Sweetness – If you prefer a less sweet frosting, use chocolate chips with a higher cocoa percentage (like 70% or 85% dark chocolate) for the frosting.
• Optional Frosting – The date frosting is absolutely delicious, but if you’re short on time or prefer a simpler cake, you can skip the frosting entirely. You can also use my classic डेयरी-मुक्त चॉकलेट फ्रॉस्टिंग विधि।

More Healthy Cake Recipes

ओट के आटे का केक

Healthy Carrot Cake

Healthy Birthday Cake

खजूर का केक